Belgian Endive Salad with Apples, Toasted Walnuts, and Fig Vinaigrette
Adapted from A Taste of the Season by Diane Rossen Worthington (Chronicle Books)
By Sacha Cohen
February 2006
This is a wonderful cold-weather first-course salad. Crisp apple slices sweeten Belgian endive and toasted walnuts. Dried figs add a fruity richness to the vinaigrette.
Serves 6
| Salad |
| 1 |
cup coarsely chopped walnuts |
| 10 |
Belgian endives, cores removed and sliced lengthwise into thin strips |
| 2 |
Fuji or Pink Lady apples, peeled, cored, and cut into thin strips |
| Dressing |
| 1 |
teaspoon Dijon mustard |
| 2 |
tablespoons red wine vinegar |
| 1 |
tablespoon white balsamic vinegar |
|
Salt and freshly ground black pepper to taste |
| 1/2 |
cup olive oil |
| 1/2 |
cup dried figs, finely chopped |
| 1. |
Heat a small skillet over medium-low heat. Add the walnuts and toss gently for about 2 to 3 minutes, until they begin to brown lightly and become fragrant. Remove from the heat. |
| 2. |
In a salad bowl, combine the endive and apple strips. Sprinkle over the walnuts. |
3. |
To make the dressing: In a small bowl, whisk together the mustard, vinegars, and salt and pepper. Whisking constantly, slowly add the oil until incorporated. Stir in the figs. Taste for seasoning. |
4. |
Pour the dressing over the salad and toss to coat well. Serve on salad plates. |
Advance Preparation: This may be made up to 2 hours ahead through step 3. Make sure to cover the salad tightly with plastic wrap so the apples won’t turn brown, and refrigerate. Leave the dressing, covered, at room temperature.
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